Total 76 job vacancies by Minor International

As a member of the finance department, this role is responsible for ensuring that all the financial affairs of the hotel are conducted to the highest standards of honesty and integrity. High ethical standards are necessary to maintain both competitive advantage and the pride and confidence of our Team Members, and to provide quality products and services to customers and clients.

You will be the General Cashier voice of the hotel. From collecting and recording daily deposits to recording petty cash funds calculating conversion rates for the front desk to preparing safe count sheets coordinating money transfers to daily reports timely banking procedures to maintaining sufficient small change, your financial team will look to you to take the lead. Not only will you be involved in financial affairs but contributing to the success of the hotel through working with others, clear judgment, careful planning and taking responsibility for all you do. Keep sensitive information confidential maintain a positive attitude work as a team using your initiative and paying attention to detail and accuracy achieving your common goals together with striving to exceed expectations at all times as well as other relevant duties as designated by the Financial Controller from time to time. You and your superiors will be responsible for guiding you on a successful, fulfilling Anantara journey.

The Guest Service Supervisor is a key ambassador for the hotel and the Minor Hotels brand. He or she creates one of the most powerful first impressions to our guests. Minor Hotels Guest Service Supervisors all have a friendly and outgoing personality and are genuinely interested in meeting and serving new guests from all over the world. The position necessitates being an information provider, receiver, diplomat, problem solver, salesperson, hotel representative, public relations agent, coordinator of activities and accountant, all performed with the utmost politeness, efficiency, and friendliness.

As Stewarding Supervisor you will support the operations of the Stewarding department by ensuring that all systems and methods of operation are correctly followed and that facilities and equipment are properly cleaned. You will assist in supervising and training the Stewarding team members, scheduling of work and oversight to ensure that health and safety standards are being followed and chemicals are being utilized and stored correctly. You will also manage the equipment stores and ensure that all equipment is being effectively controlled and stored and that breakages are kept to a minimum. The leadership team will look to you to play an active role in leading and driving the energy conservation and environmental policies and practices of the hotel.

The Bell Captain is a key person in the delivery of our guest service experience. They serve as a guide, ambassador, and salesperson of the hotel. While the main responsibility is to control the lobby traffic and assist guests, there are many intangible elements to the role. Being highly guest-interactive, it is essential that the bell captain possesses extensive knowledge of the hotel operation. Guests require a vast array of information.

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

As an Assistant Outlet Manager you will lead the operations of a specific outlet. Your key duties and responsibilities will be to ensure profitable operations, achieve outlet business goals, ensure the manning schedule is up to date, oversee regular preventative maintenance, maintain outlet safety and sanitation standards, and lead by example through a ‘hands on’ approach to motivate team members to excel. You will also manage team member performance, identify any training needs, develop and deliver the required training for supervisors and team members in an effective way to maximise guest satisfaction and develop team members to enable them to achieve their career goals.

As Public Area Supervisor you are responsible for maintaining a high degree of cleanliness in the assigned areas of the hotel, both front and heart of house. You will have a major influence on the first and lasting impressions of our guests on our attention to hygiene standards and detail. Your team will provide an invisible excellence of cleanliness.

The Housekeeping Supervisor is responsible for ensuring that the appearance and environment of all guest rooms meets the highest standards as set by Minor Hotels.  He or she trains, leads and works with all housekeeping Team Members to provide exceptionally clean, neat and well maintained guest rooms and corridors.  The supervisor also manages the room attendants on the floor and public area attendants on the hotel public area and conducts inspections on a daily basis.

To serve the needs of the business, our guests, and our colleagues by coordinating all operations of the hotel. Within this, a principal responsibility is the accurate and timely completion of the Villa Host /Butler function at the hotel.

The need for a strong and experienced hotel ambassador is particularly important during the day-to-day task. Guests are likely coming from different country and culture and can be tired and impatient, and less reasonable or patient than normal. This is a key role in the operation of the hotel.

The Front Office  Supervisor is a key ambassador for the hotel and the Minor Hotels brand. He or she creates one of the most powerful first impressions to our guests. Minor Hotels Front Office Supervisors all have a friendly and outgoing personality, and are genuinely interested in meeting and serving new guests from all over the world. The position necessitates being an information provider, receiver, diplomat, problem solver, salesperson, hotel representative, public relations agent, coordinator of activities and accountant, all performed with the utmost politeness, efficiency and friendliness.

You will support the Director of Finance on the (hotel / resort)'s financial strategy, operational performance, financial reporting, setting up & optimizing internal controls, team management & development, capital expenditure review & developing productive relationships with 3rd parties in the region. The role will work closely with the Director of Finance, General Manager, cross functional Executive Team & Corporate Office to set up, establish & drive the performance of the (hotel / resort).

You will support the Director of Engineering in managing the Engineering department, ensuring the efficient running of the all hotel facilities, including all fire and life safety equipment and systems. It will be your responsibility to plan and manage all preventative maintenance work, new projects, extensions, and renovations. You will be involved in preparing the Engineering budget for the property, and will provide the Engineering knowledge for the hotel strategic and operational plans. You will monitor energy usage in the hotel, and implement initiatives to conserve energy wherever possible.

You will have full accountability for managing the individual spa unit. This position requires commitment to achieving sustainable growth through continuous analysis of business and team member performance, and a dedication to increase customer demand. In order to do this it is important to develop and maintain mutually beneficial relationships with business partners, guests and team members alike. You will be committed to continually developing the spa team members, whilst ensuring that the spa is consistently operating at, or above, agreed standards and achieving maximum profitability.

You are a strong and experienced hotel ambassador who excels at maximizing the experience and satisfaction of the hotel guests. You will be responsible for taking care of our guests and our team members by coordinating all operations of the hotel. You will ensure that all team members are up to date with the current knowledge of all the hotel products and services including room types, rates, facilities, food and beverage outlets, spa and health club. You will monitor all arrivals, ensuring all guest requests are carried out smoothly and that all reservations are dealt with as efficiently as possible.

The role of an Assistant Executive Housekeeper is to support the Executive Housekeeper in all duties of the housekeeping operation. You will coordinate, schedule and supervise the housekeeping team, carry out inspections to ensure proper cleaning is being done, and manage the inventory of all cleaning supplies. You will provide on-the-job training, and facilitate communications with guests, within the housekeeping team and with other hotel departments.

As a Sous Chef, you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

You will be one of the principal pillars of the hotel, passionately and enthusiastically directing day-to-day activities of the sales team by inspiring and coaching them to drive results. Further you will drive the preparation of the annual departmental operating budget, the hotel sales, marketing and business plan. As Director of Sales you will be involved in sales forecasting with the Revenue Manager and also developing special events and sales blitzes to showcase the hotel to potential clients. You will develop rapports with key clients and feel comfortable taking risks by entering into new markets. You will have a presence at trade shows and major market events, locally and nationally, to promote new business and increase sales for the hotel.

To serve the needs of the business, our guests and our colleagues by ensuring efficient and safe running of all hotel plant, equipment, air-conditioning and other systems.

As a member of the finance department, this role is responsible for ensuring that all the financial affairs of the hotel are conducted to the highest standards of honesty and integrity. High ethical standards are necessary to maintain both competitive advantage and the pride and confidence of our Team Members, and to provide quality products and services to customers and clients.

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

The Chief Steward’s role within our Resorts plays a significant part in delivering amazing stories to our guests. As Chief Steward you will control the inventory of all equipment, crockery, cutlery and glassware as well as managing the stewarding team in order to ensure a clean and safe working environment for the F&B team. The stewarding team need to be fully trained on all aspects of chemical handling, operating the dish washing machine, and cleaning of kitchens and all kitchen equipment. Recycling and garbage disposal along with HACCP practices need to be clearly explained and performed on a daily basis to ensure compliance with Government standards as well as corporate F&B standards. Motivating the stewarding team on all of the above duties is one of the keys to delivering a successful performance as the Chief Steward!

The job of the Executive Pastry Chef is the production of the most creative pastries and deserts, for the enjoyment of our guests. You will also supervise, plan, organize, direct, and participate in the centralized production of highly specialized bakery and pastry menu items. The Executive Pastry Chef will also take on the responsibility of organizing and leading training sessions for the members of their team.

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating kitchen of our main restaurant within the culinary department, including any projects requested by the Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

As Reservations Manager you will drive the performance of the reservations team on property. You will ensure that all SOP's are being adhered to, responsible for training and coaching the team members and monitoring their performance. You will further be responsible for maintaining and improving reservations operations to ensure a high degree of accuracy in guest reservations, maximising revenue opportunities and satisfaction of guests and team memebrs. You will ensure monitoring of daily arrivals for all guest requests to be carried out and communicated to. You will drive the communication to other relevant departments, all realistic expectations of guests are met, and reservations are honoured. You will assist Revenue Management with inventory management, including maintenance of allotments, group blocks, and rate codes in all applicable systems. You will take personal responsibility for driving up- selling within the property and to ensure optimal use of all distribution channels, e.g. IBE, GDS, Tour Operators, Small Luxury Hotels, Regional and Corporate Sales Offices.